Supreme Sea-Inspired Chickpea ‘Crab’ Cakes

(Verse 1)
“Are you craving something sea-like and divine?
(Chickpea ‘Crab’ Cakes!) Vegan and delicious, that you can dine? (Chickpea ‘Crab’ Cakes!)

(Chorus)
Supreme Sea-Inspired Chickpea ‘Crab’ Cakes, They’re tasty and nutritious, make no mistakes! Supreme Sea-Inspired Chickpea ‘Crab’ Cakes, A vegan delight that everyone partakes!

(Verse 2)
If nautical yumminess is something you seek, (Chickpea ‘Crab’ Cakes!) Then jump on the deck and dance a jig! (Chickpea ‘Crab’ Cakes!)

(Chorus)
Supreme Sea-Inspired Chickpea ‘Crab’ Cakes, The pinnacle of vegan delights, for goodness’ sakes! Supreme Sea-Inspired Chickpea ‘Crab’ Cakes, Chickpea ‘Crab’ Cakes, Chickpea ‘Crab’ Cakes, Chickpea ‘Crab’ Caaakes!”

Supreme Sea-Inspired Chickpea ‘Crab’ Cakes

Print Recipe

Supreme Sea-Inspired Chickpea 'Crab' Cakes are an exquisite blend of chickpeas, vegan yogurt, nori, and a medley of spices, offering a delicious vegan take on the traditional seafood favorite.

Course Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine American

Diet Low Calorie, Low Lactose, Vegan, Vegetarian

Servings 8 🦀

Author Fork Folly

Ingredients

• 1 can chickpeas drained and rinsed
• 1 cup breadcrumbs
• ¼ cup vegan yogurt unflavored and unsweetened
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lemon juice or white vinegar
• Zest of 1 lemon
• 2 tablespoons nutritional yeast
• 1 tablespoon miso paste
• 3 sheets of Nori seaweed crumbled into fine pieces
• 1 tablespoon capers rinsed and chopped
• ¼ cup red bell pepper finely diced
• ¼ cup finely diced celery or zucchini
• 2 tablespoons chopped fresh parsley
• 1.5 tablespoons Old Bay seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons vegetable oil for frying
• ½ cup vegan yogurt For Tartar Sauce (unflavored and unsweetened)
• 1 tablespoon sweet relish For Tartar Sauce
• 1 tablespoon lemon juice For Tartar Sauce
• 1 teaspoon Dijon mustard For Tartar Sauce
• Salt and pepper to taste For Tartar Sauce

Instructions

• Mash the chickpeas in a large bowl until most are broken down but some whole chickpeas remain for texture.
• Add the breadcrumbs, vegan yogurt, Dijon mustard, soy sauce, lemon juice, lemon zest, nutritional yeast, miso paste, crumbled nori sheets, chopped capers, finely diced red bell pepper, finely diced zucchini, chopped parsley, Old Bay seasoning, salt, and pepper to the bowl.
• Mix thoroughly until everything is well combined.
• Shape the mixture into 8 patties.
• Heat the vegetable oil in a non-stick skillet over medium heat. Cook the patties until golden brown, about 4-5 minutes on each side.
• While the patties are cooking, prepare the tartar sauce by mixing together the vegan yogurt, sweet relish, lemon juice, Dijon mustard, and salt and pepper to taste.
• Serve the vegan “crab” cakes hot with the tartar sauce.

Review:

Again, I didn’t have all the ingredients, so I went with green bell pepper and zucchini. Overall it was really good! I opted to nudge this recipe in the healthier side with the yogurt instead of the normal mayonnaise and I can’t really tell much of a difference. They’re still really tasty! Not super moist, but with the added tartar sauce on top, it’s a big win. Speaking of tartar sauce, this recipe seemed “meh” on the tartar sauce, so I went with my normal recipe which includes dill 🤤

Give me a world class recipe for vegan crab cakes. Perhaps use chickpeas, vegan mayonnaise, Nori, and/or Old Bay if you feel it’s appropriate.